















» 



* 




















» 



t 

































■ ' w 

































































































































































































































































THE ART 


OF 

BLENDING AND COMPOUNDING 


LIQUORS and WINES 


SHOWING HOW ALL THE FAVORITE BRANDS AND VARIOUS GRADES OF WHISKEYS 
BRANDIES WINES &C &C ARE PREPARED BY DEALERS AND RECTIFIERS 
FOR THE TRADE GIVING DIRECTIONS FOR MAKING ALL THE 
INGREDIENTS USED IN THEIR PREPARATION 


AND VADTJABLE INFORMATION CONCERNING- 

WHISKEYS IN BOND 


PICK 


BY JOSEPH FLEISCHMAN 

w 

t - 

0 J * 

* • 

J IV 

* 

New York 

& FITZGERALD PUBLISHERS 

18 ANN STREET 




c 


l ■&•&£ 







Copyright 1885, 

DICK & FITZGERALD. 


V, ^ 





CONTENTS, 


Page. 

Introductory Remarks.. 7 

Whiskey in Bond.. 10 

Government Outage. 11 

Computation of the Tax. 12 

Distillery Values. 13 

Fruit Juices, Flavorings, &c., for Whiskeys. 14 

Macerating Apparatus. 15 

Prune Juice. 16 

Peach Juice. 16 

St. John’s Bread Extract. 16 

Raisin Extract. 16 

Tea Extract. 1 7 

Bourbon Oil. 10 

Rye Oil. 19 

Cognac Oil. 20 

Rum Ether. 20 

Rum Essence. 20 

Beading Oil. 21 





















4 


CONTENTS. 


Page. 

Factitious Whiskey, Grades 1 to 5. 21 

Blended Bourbon Whiskeys, Grades 6 to 11. 25 

Blended Rye Whiskeys, Grades 12 to 17. 28 

Hints to Whiskey Buyers. 32 

Age of Whiskey. 34 

Imported Liquors. 35 

French Brandy. 37 

Imitation, Grades 1 and 2. 38 

Blendings, Grades 3 to 7. 39 

Irish and Scotch Whiskeys... 41 

Imitations, Grades 1 to 3. 41 

Holland Gin. 42 

Imitation, Grade 1. 42 

Mixtures, Grades 2 to 4. 43 

Rums, Domestic and Imported. 44 

Mixtures, Grades 1 to 5. 45 

Apple and Peach Brandies. 47 

Apple Essence. 4 . 48 

Peach Essence. 48 

Cherry Whiskey, or Kirschenwasser. 49 

Prune Whiskey, or Zwetschenwasser. 49 

Wines.50 

Essences, &c., for Wines and Cordials. 51 

Essence of Logwood. 51 

Extract of Kino. 52 

Essence of Malvey Flower. 52 

Extract of Ginger. 52 





























Contents. 


Page. 

Essences—C ontinued. 

Essence of Strawberry.53 

Red Coloring. 53 

Yellow Coloring. 53 

Essence of Rose. 53 

Essence of Chocolate. 54 

Essence of Cura 9 oa. 54 

Essence of Benedictine.54 

Essence of Kiimmel. 55 

Essence of Lemon. 55 

Essence of Celery. 55 

Essence of Anisette. 56 

Essence of Jamaica Ginger. 56 

Essence of Peppermint. 56 

Essence of German Bitters. 57 

Compounding Wines. 57 

Port Wine. 58 

Sherry Wine. 58 

Claret Wine. 58 

Cohdials.—.59 

Ginger Brandy. 59 

Blackberry Brandy, 3 Grades. 60 

Cherry Brandy.62 

Strawberry Cordial. 62 

Raspberry Syrup. 63 

Lemon Cordial . 61 

Lavender Cordial. 63 




























6 


CONTENTS. 


Page. 

Cordials— Continued. 

Rose Cordial.. 64 

Chocolate Cordial. 64 

Cura§oa. 64 

Maraschino. 65 

Benedictine Cordial.. 65 

Old Tom Gin. 65 

Berliner Kiimmel. 66 

Anisette Cordial. 66 

Rock and Rye. 66 

Rock, Rye and Celery. 66 

Rum Punch. 67 

German Bitters. 67 

Cocktail Bitters. 68 
















THE ART OF 


BLENDING AND COMPOUNDING 
LIQUORS. 

INTRODUCTORY REMARKS. 

It is a generally well understood fact that 
the thirsty individual who takes his glass of 
whiskey at any of even the first-class public 
bars, saloons or parlors, does not know what 
he drinks. The proprietor who purchases, 
and the bartender who dispenses, the liquors 
are probably also in the same blissful state 
of ignorance. Very few persons, outside of 
those engaged in the wholesale trade, under¬ 
stand what is meant by blending and com¬ 
pounding liquors. 

The moment a barrel of liquor leaves the 



INTRODUCTOKY REMARKS. 


bonded warehouse, the first thing thought 
of, and done , is to reduce its cost. The 
blender knows how to make the bonded 
liquor produce a profit of 25 to 50 per cent, 
on the amount he paid for it, and frequently 
a great deal more. 

For the changes made by these cheapen¬ 
ing processes neither the saloon-keeper nor 
his bartender is responsible; they can only 
offer for sale what they are able to purchase. 
The purchaser accepts the liquors he buys 
for what they are represented to be. 

The profits derived from this system of 
blending and mixing must be very great, 
judging from the large commissions that a 
rectifier is able to allow his agents for the 
sale of his products, amounting, sometimes, 
to $20 and $30 per barrel, and even more. 

The object of this work is to give the dis¬ 
penser of liquors thorough and practical in¬ 
formation, by which he will be enabled to 


INTRODUCTORY REMARKS. 


compound and blend liquors for his own 
purposes, and thus secure the additional 
profit, and at the same time produce as gdod 
an article as the market affords—if not better; 

The methods and receipts contained in 
this work are all given by one who has been 
in that line of business for many years, and 
they are substantially those in general use at 
the present time. The cost value noted for 
each product is closely reckoned, and will 
only vary in a trifling degree as the market 
price of the ingredients employed may fluctu¬ 
ate from time to time; but, as the trade rates 
for the manufactured liquors generally follow 
those fluctuations, the margin of profit will 
remain about the same. 

If, however, there should be no desire on 
the part of the purchaser to manufacture 
liquors for himself, still the information 
afforded here will enable him to judge of the 
actual value of the goods he buys. 


10 


WHISKEY IN BOND. 


WHISKEY IN BOND. 

All whiskeys, as soon as they are distilled, 
are placed under the supervision of a Govern¬ 
ment Agent in a bonded warehouse, where 
they are permitted to remain stored for three 
years, if not sooner withdrawn. 

Before a permit is granted for the with¬ 
drawal of whiskey from bond, a tax of 90 
cents per gallon of proof spirits must be paid. 

As the bonded warehouses are usually 
heated so as to keep a uniform temperature 
of about 90° Fahrenheit all the year round, 
there is a natural shrinkage in the contents 
of every barrel. 

This shrinkage or outage is mainly due to 
the absorbtion and evaporation of the water, 
and the consequence is an increase in the 
proof-strength of what remains in the barrel, 
so that at the end of three years, although 
the outage may be considerable, the actual 


WHISKEY IN BOND. 1 i 

loss of proof-liquor will not be much, if any, 
over four gallons. 

The following table will show the probable 
outage of each barrel, with the increase of 
proof, and Government allowance at the ex¬ 
piration of each six months; it being under¬ 
stood that a barrel when placed in bond 
contains 45 gallons. 


TABLE OF OUTAGE, GOVERNMENT ALLOWANCE, 


AND 

GAIN IN 

PROOF, 

EACH SIX 

MONTHS. 

Months. 

Government 

Allowance. 

Proof 

Gallons. 

Wine 

Gallons. 

Above 

Proof. 

6 

1^ 

421 

44 

3 per ct. 

12 

3 

42 

43a 

5 do. 

18 

41 

42 

43 

5 do. 

24 

5 i 

41 

42J 

7 do. 

30 

0 \ 

39 

42 

9 do. 

36 


38 

41 

12 do. 


There will be usually during three years 
a shrinkage of 10 to 12 gallons in the con¬ 
tents of each barrel, and the increase in the 


12 


WHISKEY IN BONb. 


percentage of proof of the remaining con¬ 
tents will be from 16 to 18 per cent. 

The tax for withdrawal at the end of three 
years is computed in the following manner : 

When a barrel of whiskey is placed in 
bond it contains full 45 gallons usually rather 
over; it would probably, in three years, 
su ffer a shrinkage of 12 gallons ; at the same 
time the increase of proof of the remainder 
would be about 16 per cent. 

Original bulk, say 45J gallons. 

Shrinkage, 12 do. 

Leaving, 33J Wine gallons. 

16% of 33 \= 5J Increase of proof. 

38g Gallons, proof. 

On which the tax of 90 cents per gallon 
has to be paid, amounting to $34.95. In 
some cases it may be that the shrinkage is 
greater than 12 gallons, but in that case the 
holder suffers, not the government. 



whiskey m Bokfi . 13 

In order to give a general idea of the value 
of the whiskeys produced by the leading 
distilleries, the following table is offered, 
showing the average market price per gallon 
when newly distilled and first placed in bond, 
and subject to a tax of 90 cents per gallon 
when withdrawn: 


RYE WHISKEY. 

Price 
in bond. 

Distillery. 

Office. 

Hainesville, 

.65 

West Virginia, 

Philadelphia, Pa. 

Gibson, 

.70 

Philadelphia, 

do. 

Dougherty, 

.65 

do, 

do. 

Guckenheimer, 

.70 

Pittsburgh, 

Pittsburgh, Pa. 

Monticello, 

.60 

Baltimore, 

Baltimore, Md. 

Mount Vernon, 

.65 

West Virginia, 

Philadelphia, Pa. 

BOURBON WHISKEY. 




McBrayer, 

.65 

Frankfort, Ky., 

Louisville, Ky. 

Monarch, 

.60 

Owensboro, Ky., 

Owensboro, Ky. 

Atterton, 

.50 

Cynthiana, Ky., 

Louisville, Ky. 

Mattingly, 

.40 

Louisville, Ky. 

do. 

Crow, 

.40 

Lexington, Ky. 

do. 


It is only in the very highest grades of 
blended liquors that the products of the 
foregoing distilleries are used in any large 
proportion. The lower grades are made np 
more or less with spirits, which cost from 
$1.10 to $1.25 per gallon, tax paid, and this 


14 FRUIT JUICES AND FLAVORINGS. 

is where the compounder’s profit begins. It 
will be shown, further on, how these spirits 
may be employed to produce the different 
grades of liguors at the prices required. 


FRUIT JUICES AND FLAVORINGS. 

All newly-distilled liquors and spirits have 
a rough and pungent taste, which must be 
remedied before they can be used as bever¬ 
ages. This is done by fruit-juices or flavors, 
which are mainly alcoholic extracts of fruits 
or other substances, and are employed in 
certain proportions to counteract the raw 
taste of the new spirits. 

These extracts may be prepared with very 
little difficulty, and generally belter and 
cheaper than they can be purchased ready- 
made, for in these days, articles used only 
for the purposes of adulteration are them- 



FRUIT JUICES AND FLAVORINGS. 15 

selves largely adulterated and, in the case of 
fruit-extracts especially, often factitious. 

A very simple apparatus may be made, 
which will answer every purpose. 

Procure a barrel of, say, 40 gallons ca¬ 
pacity ; about four inches from the bottom 
insert a tightly-fitting false bottom, pierced 
with a considerable number of holes about 
a quarter or a third of inch in diameter ; fit 
a faucet in firmly, below the false bottom, 
and the macerating tub is ready for use. 

The ingredients to be macerated should 
be well bruised, and placed in the barrel, 
and the fluid used poured on them and the 
whole allowed .to macerate together for not 
less than three days, and as much longer as 
possible. If these general directions are 
properly carried out, the following extracts 
will be all that can be desired. Smaller 
quantities may be made by using smaller 
proportions of each ingredient. 


FRUIT JUICES AND FLAVORINGS. 


i6 


PRUNE JUICE. 

Macerate, Prunes, 100 lbs. 

Raisins, 25 “ 
with proof Spirits, 30 gals, 
and Water, 1 \ “ 

PEACH JUICE. 

Macerate, Dried Peaches, 100 lbs. 
Dried Apples, 25 “ 
with Proof Spirits, 40 gals. 

st. John’s bread extract. 
Macerate, St. John’s Bread, 100 lbs. 


Dates, 25 

with Proof Spirits, 40 gals. 

RAISIN EXTRACT. 

Macerate, Raisins, 200 lbs. 

Liquorice Root, 4 “ 
with Spirits, 40 gals. 


FRUIT JUICES AKD FLAVORINGS. 17 


TEA EXTRACT. 

Macerate, Green Tea, 25 lbs. 

Currants, 100 “ 
with Spirits, 40 gals. 

The flavoring extracts just described are 
all used in every rectifying establishment, 
although the fact is surrounded with a great 
deal of secrecy on the part of the rectifiers. 
There is nothing injurious in any of these 
extracts, and this recommends their use above 
all others ; they are harmless and efficient 
aids both to the liquors and to the pocket. 

The same cannot be said of other com¬ 
pounds sometimes used for the same purpose 
in the very cheapest grades, and they should 
never be employed for two very efficient 
reasons:— 

First —They are poisonous in their char¬ 
acter. 


18 FBUIT JUICES AND FLAVOKINGS. 

Second —Their effects on the liquor are not 
permanent. 

Fusel Oil of Com, compounded with Sul¬ 
phuric Acid, Sulphate of Copper, Oxalic 
Acid, Chloroform, Acetate of Potash, Ammo¬ 
nia, &c., &c., cannot be considered either at¬ 
tractive or wholesome. 

The rectifier, who conducts his business 
at all honestly, takes great pains to extract 
all the fusel oil from the liquors which pass 
through his hands, and it seems utterly 
incomprehensible why the same injurious 
substance should be afterwards introduced 
under, perhaps, a still worse form than before. 

Nevertheless, they are frequently used, 
and the formulae for preparing these cheap 
flavors are given, leaving their use to the 
choice*of those who will. 


FRUIT JTJICES AND FLAVORINGS. 


19 


BOURBON OIL. 

Take Fusel Oil, 64 ounces. 

Acetate of Potassium, 4 do. 

Sulphuric Acid, 4 do. 

Dissolve Sulphate of Copper, \ do. 

and Oxalate of Ammonium, \ do. 

each in Water, 4 do. 


Add Black Oxide of Manganese, 1 do. 

Place them all in a glass percolator and let 
them rest for 12 hours. Then percolate and 
put into a glass still, and distill half a gallon 
of the Bourbon Oil. 

RYE OIL. 


Take Fusel Oil, 

64 

ounces. 

CEnanthic Ether, 

8 

do. 

Chloroform, 

8 

do. 

Sulphuric Acid, 

8 

*do. 

Add Chlorate of Potassium, 

2 

do. 

Dissolved in Water, 

8 

do. 


Place in a glass still and distill 64 ounces. 


20 


FRUIT JUICES AND FLAVORINGS. 
COGNAC OIL. 

Take Oil of Cocoa-nut melted, 16 ounces. 

Sulphuric Acid, 8 fluid ozs. 

Mix; and when cool, add 

Alcohol, 16 ounces. 

Distill. 


RUM ETHER. 

Take Black Oxide of Manganese, 2 ounces. 

Pyroligneous Acid, 4 do. 

Mix; and add 

Alcohol, 32 do. 

Sulphuric Acid, 4 do. 

Place in a glass retort, and distill over 32 
ounces. 


RUM ESSENCE. 

Rum Ether, 32 ounces. 

•Acetic Ether, 32 do. 

Butyric Ether, 8 do. 

Extract of Saffron, 16 do. 

Oil of Birch, J do. 


FRUIT JUICES AND FLAVORINGS. 21 

This last is first cut in sufficient 95% 
alcohol. 

This is the Rum Essence of Commerce 
and is sold at $32 per gallon. 

BEADING OIL. 

Take Oil of Sweet Almonds, 48 ounces. 

Add Sulphuric Acid, 12 do. 

When cool, neutralize with Ammonia (26° 
Baume), and then dilute with double the 
volume of proof Spirits. The Sulphuric 
Acid must be chemically pure. 

This is used to put an artificial bead on 
inferior liquors ; it is virtually an Oleate of 
Ammonia, and deleterious. 


FACTITIOUS WHISKEY. * 

The different grades of whiskeys here 
given commence with No. 1, the lowest, and 
increasing in quality with their numbers. 



FACTITIOUS WHISKEY. 


■ 22 


GRADE NO. 1. 

The lowest grade of whiskey in the 
market is generally composed of the follow¬ 
ing ingredients : 

Spirits, 32 gallons. 

Water, 16 do. 

Sugar Coloring, 4 ounces. 

Beading Oil, 1 do. 

The Sugar Coloring, or Caramel, is harm¬ 
less and can be obtained from any druggist. 

This grade is about 65% proof, and costs 
the rectifier 75 cents per gallon. It is sold 
to the jobbers at 90 cents, and to the saloon 
proprietors for $1.50. 

The proof strength of this may be in¬ 
creased to 70°, 80°, or higher, the cost and 
price being in proportion. 

grade no. 2. 

This quality is generally made by adding 
to Grade No. 1 either the Oil of Bye, or Oil 


FACTITIOUS WHISKEY. 


23 


of Bourbon, making the result Rye Whiskey, 
or Bourbon, as the case may be. This in¬ 
creases the value five to ten cents on the 
gallon. 

grade no. 3. 

This is also a cheap article, and consists of 
Spirits, 45 gallons. 

Prune Juice, \ do. 

Sugar Coloring, 4 ounces. 

As the Prune Juice reduces the proof 2 to 
3%, the value will not advance more than 
five cents per gallon. In all these grades one 
ounce of Beading Oil is added to the barrel. 
The reason for it is, that, although the recti¬ 
fier may sell this article at full proof, the 
jobber may add water, which would other¬ 
wise destroy the effect of the Beading Oil. 
This is important, as these low grades are 
sold by appearance and without any particu¬ 
lar reference to quality. 


24 


FACTITIOUS WHISKEY. 


GRADE NO. 4. 


Spirits, 

Prune Juice, 

New England Rum, 
Coloring, 

Beading Oil, 


45 gallons. 
2 do. 
i do. 

4 ounces. 
1 do. 


This will cost $1.25 per gallon. 


GRADE NO. 5. 

Spirits, 45 gallons. 

Prune Juice, \ do. 

St. John’s Bread Extr. 2 do. 

New England Rum, \ do. 

Coloring, 4 ounces. 

Beading Oil, 1 do. 

Syrup or Glycerine, 8 do. 

This will cost $1.28 per gallon. 

Glycerine is often used, but it is not ad¬ 
visable to do so. It imports a velvety 
smoothness at first, more so, perhaps, than 
syrup, but it soon turns bitter. 


BLENDING BOUBBON WHISKEYS. 


25 


BLENDING BOUBBON WHISKEYS. 

GRADE NO. 6. 

Spirits, 40 gallons. 

Mattingly Whiskey, 5 do. 

Peach Juice, \ do. 

Coloring, 4 ounces. 

This will cost $1.30. 

This grade, and those that follow, are based 
upon more or less genuine whiskey, and the 
judicious blending of the different brands. 

grade no. 7. 

Spirits, 30 gallons. 

Mattingly Whiskey, 5 do. 

Atterton do. 5 do. 

Peach Juice, \ do. 

Coloring, 4 ounces. 

This blend will cost $1.38 per gallon. 


26 


BLENDING BOURBON WHISKEYS. 


GRADE NO. 8. 


Spirits, 30 gallons. 

McBrayer Whiskey, 5 do. 

Monarch, 5 do. 

Peach Juice, \ do. 

Coloring, 4 ounces. 

This blend of brands will cost $1.43 per 
gallon. The increase in the price being en¬ 
tirely due to the superior brands employed. 

grade no. 9. 

Spirits, 20 gallons. 

Monarch Whiskey, 10 do. 

Mattingly do. 10 do. 

Peach Juice, £ do. 

Coloring, 4 ounces. 

The increased proportion of fine whiskeys 

will raise the cost of this grade to $1.50 per 
gallon, 


BLENDING BOURBON WHISKEYS. 


27 


GRADE NO. 10. 

Spirits, 10 gallons. 

McBrayer Whiskey, 10 do. 

Monarch do. 10 do. 

Mattingly do. 10 do. 

Coloring, 2 ounces. 

This will cost $1.65 per gallon. 

GRADE NO. 11. 

McBrayer Whiskey, 20 gallons. 

Mattingly do. 20 do. 

Monticello (Bye), 5 do. 

Prune Juice, 2 do. 

This is considered the finest of all grades, 
as it contains no spirits, but an excellent 
blend of genuine whiskeys. It will cost 
$1.90 per gallon. 

The first five of the foregoing grades are 
simply spirits, and will remain so ; it is 
therefore unnecessary to attempt to improve 


28 


EYE WHISKEYS. 


them jby age ; but all the other grades should, 
after mixing, be tiered away in barrels on 
the highest floor, and allowed to remain three 
months before using. 


RYE WHISKEYS. 

The common, cheap grades of Rye Whis¬ 
key, are made of spirits, with coloring, and 
the addition of Rye Oil (see page 19), and 
branded “ Rye Whiskey .” Their preparation 
is substantially the same as given under 
Grades Nos. 1, 2, and 3, and need not be 
repeated here. 

The following grades have, all of them, less 
or more genuine whiskey in their composi¬ 
tion : 

geade no. 12. 

Spirits, 40 gallons. 

Hainesville Whiskey, 5 do. 



BYE WHISKEYS. 


29 


Tea Extract, £ gallon. 

Coloring, 4 ounces. 

Beading Oil, 1 do. 

This grade will cost $1.30 per gallon. 


GRADE NO. 13. 


Spirits, 

Hainesville Whiskey, 
Gibson do. 

Tea Extract, 

Coloring, 


35 gallons. 
5 do. 

5 do. 
i do. 

4 ounces. 


This grade will cost $1.40 per gallon. 


GRADE NO. 14. 


Spirits, 30 gallons. 

Hainesville Whiskey, 5 do. 
Gibson do. 

Dougherty do. 

Tea Extract, 

Coloring, 


5 do. 

5 do. 

1 do. 

3 ounces. 


30 


EYE wirii3KEY£>. 


The increased proportion of genuine whis¬ 
keys will raise the cost of this grade to$l .50 
per gallon. 

grade no. 15 

Spirits, 25 gallons. 

Guckenheimer Whiskey, 10 do. 
Hainesville do. 10 do. 

Tea Extract, \ do. 

Coloring, 2 ounces. 

This makes a very good blend, and costs 
$1.65 per gallon. 

GRADE NO. 16. 


Spirits, 

10 gallons. 

Guckenheimer Whiskey, 10 do. 

Hainesville 

do. 10 do. 

Gibson 

do. 15 do. 

Tea Extract, 

2 do. 

Coloring, 

1 ounce. 

This contains only 

a small portion of spirits 

and costs $1.80 per gallon. 


Iiye Whiskeys. 


3i 


GKADE NO. 17. 

GuckenheimeT* Whiskey, 10 gallons. 

Hainesville do. 10 do. 

Monticelio do. 25 do. 

Tea Extract, \ do. 

This grade is a very fine article, entirely 
genuine whiskeys, and judiciously blended. 
It costs $1.95 per gallon. 

It will be readily understood that the 
combinations of the different brands of 
whiskeys, with or without the addition of 
more or less spirits, could be extended almost 
indefinitely; but the grades already described 
will actually cover all the varieties in the 
market. 

There is very little difference between the 
blends of genuine whiskeys, provided that 
they have been mixed by honest dealers ; 
the Trade, however, have their peculiar 
fancies for certain brands , deeming them 
better than others, but there is more imagin- 


32 HINTS TO WHISKEY BUYERS. 

ation than reality in their discrimination, 
from the fact that different firms will make 
up the same grade of whiskey, arriving at 
similiar results, but not necessarily following 
the same formula, the main object being to 
suit the tastes of the consumers, whose 
preference is usually with blends of pure 
whiskeys—when they can get it. 


HINTS TO WHISKEY BUYERS. 

In purchasing bonded whiskeys, the buyer 
should not allow himself to be misled by the 
original cost of the liquor. The actual out¬ 
lay incurred while in bond greatly increases 
the first cost, and must be taken into con¬ 
sideration before the item of profit can enter 
into the calculation. 

The accrued cost of a barrel of whiskey 
at the end of the three years it is permitted 



HINTS TO "WHISKEY BUYERS. 33 

to lay in bond, and then withdrawn, will be 
about as follows : 

46 gallons at, say, 50 cents . . $23.00 

Storage in bond, three years . . 1.80 
Insurance for three years . . .35 

Compound interest @ 6 % . . . 4.40 
Shrinkage do. 4 gallons . . 2.00 

$31.55 

This makes the remaining 42 gallons net 
about 75 cents per gallon, actual cost. If 
the tax, 90 cents, be added, the price of the 
genuine article will be $1.65 per gallon. 

The same calculation on 46 gallons of 
whiskey at 70 cents, would show a cost of 
nearly $1.04 per gallon ; or, with tax added 
$1.94—net cost when withdrawn from bond. 

By following these calculations the buyer 
can judge what the price of the bonded 
article should be approximately when with¬ 
drawn from bond. 



34 AGE OF WHISKEY. 

When purchasing straight goods free , that 
is, already withdrawn from bond and tax- 
paid, the buyer should be a first class judge 
of whiskey, because such goods are generally 
adulterated with continuous spirits which 
have been in barrel for one or two years, and 
so obtained the barrel-flavor. This adultera¬ 
tion sometimes amounts to 40 or even 50%, 
if not more, and is, of course, illegal; but 
the Almighty Dollar cares little about law, 
and still less about equity. 


AGE OF WHISKEY. 

There is a general supposition that the 
older the whiskey the better it becomes. 
This is not altogether the fact, as whiskey 
that has been ten or fifteen years in the wood 
takes up too much of the tannin of the oak- 
barrel, and is not as good a beverage as at 
earlier periods. There is always, however, 



IMPORTED LIQUORS. 35 

a Considerable quantity of old whiskey in 
the market, and it is generally used for 
blending with new whiskey, one or two 
gallons to the barrel, giving the new goods 
the taste and appearance of age. 

The cost of keeping whiskey for ten years 
is so increased, by shrinkage and the interest 
on the capital invested, that dealers do not, 
as a general rule, carry any great quantity of 
it, and when sold, it is usually filled up with 
high-proof spirits to bring it to the Govern¬ 
ment gauge and proof. 


IMPORTED LIQUORS. 

Imported liquors are shipped in bond ; 
and when landed, are taken in charge by the 
Revenue Department and placed in bonded 
warehouses, where they remain until the tax 
of two dollars per gallon is paid previous 
to their withdrawal. The high rates charged 



36 


IMPORTED LIQUORS. 


for storage in bonded warehouses deters 
owners from leaving them there very long, 
and they are therefore soon withdrawn. 

The leading articles of imported distilled 
liquors are 

French Brandies. 

Scotch Whiskeys. 

Irish Whiskeys. 

Holland Gins. 

There are numerous brands of each ; but, 
as is the case with domestic whiskeys, the 
same goods are differently branded to suit 
the requirements of the Trade ; and, like 
whiskeys, unless they are purchased in bond, 
the buyer gets very little pure goods. The 
average prices of these imported liquors, in 
bond, vary according to age. 

French Brandies, from $2.50 to $7.50. 

Scotch Whiskeys, from 2.00 to 4.50. 

Irish Whiskeys, from 2.00 to 4.50. 

Holland Gin, from 2.50 to 3.50. 


FRENCH BRANDY MIXTURES. 37 

If to these cost prices, we add $2.00 tax, 
and allow another dollar for leakage, shrink¬ 
age and other incidents and accidents, it can 
readily be conceived that but little of the pure 
imported article finds its way into the bar¬ 
rooms and saloons. 

It is far better policy and strongly advis¬ 
able for the brandy consumer to buy Califor¬ 
nia Brandies at $1.60, with 90 cents tax 
added, making $2.50 a gallon, and so obtain 
a pure article. 


FRENCH BRANDY MIXTURES. 

It has just been remarked that but little 
pure imported liquors are likely to be dis¬ 
pensed at the public bar-rooms. 

The French Brandies usually met with are 
compounded as follows: 



38 


FRENCH BRANDY MIXTURES. 


GRADE NO. 1 


Spirits, 
Cognac Oil, 
Coloring, 


45 gallons. 
8 ounce. 

6 do. 


In this, and in all cases where Cognac Oil 
is used, it must be cut in one pint alcohol of 
at least 90% proof. 

This imitation of French Brandy costs 
$1.20 per gallon. 


GRADE NO. 2, 


Spirits, 

St. John’s Bread Extr. 
Cognac Oil, 

Coloring, 


45 gallons. 
I do. 
s ounce. 

6 do. 


The Cognac Oil must be first cut in one 
pint 90% alcohol. 

This imitation of French Brandy costs 
$1.25 per gallon. 


FRENCH BRANDY MIXTURES. 39 


GRADE NO. 3. 


Spirits, 

40 gallons. 

French Brandy, 

5 do. 

St. John’s Bread Extract, 

1 do. 

Oil of Cognac (see Grade No. 1) \ ounce. 

Coloring, 

6 do. 

This low-grade mixture 
gallon. 

costs $1.50 per 

GRADE NO. 4. 

Spirits, 

35 gallons. 

French Brandy, 

5 do. 

California Brandy, 

5 do. 

St. John’s Bread Extract, 

1 do. 


Cognac Oil (see Grade No. 1) l ounce. 
Coloring, 6 do. 

This blend of brandies costs $1.65 per 
gallon. 

grade no. 5. 

Spirits, 30 gallons. 

French Brandy, 15 do. 


40 


FRENCH BRANDY MIXTURES. 


St. John’s Bread Extr., \ gallons. 
Coloring, 4 ounces. 

This fair mixture of French Brandy costs 
$2.50 per gallon. 

grade no. 6. 

Spirits, 20 gallons. 

French Brandy, 25 do. 

St. John’s Bread Ext., \ do. 
Coloring, 2 ounces. 

This is what is usually offered as a fine 
article and costs $3.50 per gallon. 

grade no. 7. 

French Brandy, 22J gallons. 

California do. 221 do. 

This blend of pure brandies costs $4.50 
per gallon. 

In addition to these grades, a barrel of 
California Brandy is flavored with 

Cognac Oil, 1 drachm. 

St.John’s Bread Ext., £ gallon. 


FRENCH BRANDY MIXTURES. 


41 


Raisin Juice is sometimes, and preferably, 
used instead of the St. John’s Bread Extract. 
This mixture is often sold as a genuine 
French Brandy, especially when it is sold 
bottled and cased. 


IRISH AND SCOTCH WHISKEYS. 

GRADE NO. 1. 

Spirits, 40 gallons. 

Scotch Whiskey. 5 do. 

Oil of Birch, 10 drops. 

The Oil of Birch must first be cut with one 
pint 90% alcohol, and imparts the smoky 
flavor peculiar to Scotch Whiskey. 

This grade costs $1.40 per gallon. 

GRADE NO. 2. 

Spirits, 30 gallons. 

Scotch Whiskey, 15 do. 

Oil of Birch (see Grade No. 1), 8 drops 
This mixture costs $1.90 per gallon. 



42 


GINS. 


GKADE NO. 3. 

Spirits, 22\ gallons. 

Scotch Whiskey, 22\ do. 

Oil of Birch (see Grade No. 1), 5 drops. 

This makes a first-class mixture at a cost 
of $2.75 per gallon. 

Three grades of Irish Whiskey can be 
made in the same manner as the correspond¬ 
ing grades of Scotch Whiskey; but using 
Irish instead of Scotch in the same propor¬ 
tions given, and omitting the Oil of Birch, 
and the alcohol used for cutting it. 


GINS. 

Gins are imported under various brands of 
Holland Gin, and are highly adulterated 
before they reach the public consumer, 

GEADE NO. 1. 

Spirits, 45 gallons. 

Oil of Juniper Berry, \ ounce. 



Gifts. 43 

The Oil must be first cut in one quart 90% 
alcohol. 

This entirely factitious gin cost $1.20 per 
gallon. 

GRADE NO. 2. 

Domestic (Grade No. 1) Gin, 40 gallons. 
Holland Gin, 5 do. 

This grade costs $1.50 per gallon. 

grade no. 3. 

Domestic (Grade No. 1) Gin, 30 gallons. 
Holland Gin, 15 do. 

This costs $1.80 per gallon. 

GRADE NO. 4. 

Domestic (Grade No. 1) Gin, 20 gallons. 
Holland Gin, 25 do. 

This is sold as a fine article, and costs 
$2.75 per gallon. 

These four grades are the best that are in 
use, and command a much higher price 


44 


RUMS. 


necessary to cover the heavy expenses of the 
rectifying house. 


RUMS. 

There are five brands of Rum in the mar¬ 
ket, two of which are domestic, and three 
imported. 

New England Rum, Domestic. 

St. Lawrence, do. do. 

Jamaica, do. West Indies. 

Arrac de Batavia, do. 

San Croix Rum, Mexico. 

This last is called Santa Cruz Rum. 

The only brands which meet with general 
demand are the Domestic and the Jamaica, 
and the prices of these, tax-paid, are as 
follows: 

New England, $1.50. 

St. Lawrence, 1.60. 

Jamaica, 4.50. 



RUMS. 


45 


The Domestic brands of Rum are generally 
cut 50% with Spirits, reducing their cost to 
about $1.30 per gallon. 

Jamaica Rum is graded as follows : 

GRADE NO. 1. 

Spirits, 40 gallons. 

New England Rum, 5 do. 

Prune Juice, \ do. 

Rum Essence, 8 ounces. 

Coloring, 12 do. 

This grade costs $1.25 per gallon. 

GRADE NO. 2. 

Spirits, 30 gallons. 

New England Rum, 14 do. 

Prune Juice, 1 do. 

Rum Essence, ' 8 ounces. 

Coloring, 12 do. 

This will cost $1.35 per gallon. 


46 


RUMS. 


GRADE NO. 3. 

Spirits, 30 gallons. 

New England Rum, 10 do. 

Jamaica Rum, 5 do. 

Prune Juice, 1 do. 

Rum Essence, 8 ounces. 

Coloring, 10 do. 

This will cost $1.55 per gallon. 


GRADE NO. 4. 

Spirits, 25 gallons. 

New England Rum, 10 do. 

Jamaica Rum, 10 do. 

Prune Juice, \ do. 

Rum Essence, 8 ounces. 

Coloring, 8 do. 

This mixture will cost $1.80 per gallon. 


GRADE NO. 5. 

Jamaica Rum, 25 gallons. 

New England Rum, 20 do. 
Coloring, 4 ounces. 


APPLE AND PEACH BKANDIES. 47 

This is the best grade and costs $2.75 per 
gallon. 

Rum is about the easiest compound in the 
market to detect adulterations in. 

Pure Jamaica Rum will not be discolored 
by the addition of Permanganate of Potas¬ 
sium and Muriatic Acid. Adulterated and 
colored mixtures turn yellow under these 
tests. 


APPLE AND PEACH BRANDIES. 

These are exclusively domestic products, 
distilled from the juice of the fruit, and are 
made principally in New Jersey and Mary¬ 
land. 

As these liquors command a high price, 
there is considerable adulteration going on in 
them. 

The newly distilled products bring from 
$2.75 to $3.50 per gallon, tax-paid. 



48 APPLE AND PEACH BRANDIES. 

The articles used in adulterating are simply 
spirits flavored with Apple or Peach Es¬ 
sence, and are prepared as follows : 

APPLE ESSENCE. 

Take Fusel Oil, 64 ounces. 

Acetic Acid, 16 do. 

Sulphuric Acid, 12 do. 

Valerianic Acid, 4 do. 

Mix ; and when cool, distill in a glass re¬ 
tort 64 ounces over ; add to this— 

Butyric Ether, 8 ounces. 

Valerianic Ether, 8 do. 

Oil of Bitter Almonds, 1 do. 

Two ounces of this Apple Essence is used 
to each barrel of spirits. 

PEACH ESSENCE. 


Take Oil of Pear, 
Sebacic Ether, 


8 ounces. 
16 do, 


CHERRY AND PRUNE WHISKEY. 49 

Butyric Ether, 8 ounces. 

Oil of Bitter Almonds, 1 do. 
Alcohol, 1 gallon. 

Dissolve, as usual, the oils in sufficient 
90% alcohol, and mix. Eight ounces of this 
Peach Essence is sufficient for a barrel of 
spirits. 


CHERRY AND PRUNE WHISKEY. 

Both of these liquors are imported from 
Germany, where they are known under the 
names of Kirsclienwasser, and Zwetschen- 
wasser, respectively. They are imported 
only in small quantities, and bring twice as 
much as they are worth, offering little temp¬ 
tation for adulteration. 

All imported bottled and cased liquors pay 
a tax equivalent to $2 per gallon. Imported 
wines pay only 40 cents per gallon. Fruit 
juices, such as Cherry, Blackberry, and 



50 


WINES. 


Raspberry Juice come in under the head of 
Drugs, with a very light duty. 

The price of these juices, of course, vary, 
being dependent upon the crop each season; 
they will average about : 

Cherry Juice, 45 cents per gallon. 
Blackberry Juice, 70 do. do. do. 
Raspberry do. 1.20 do. do. do. 


WINES. 

Imported wines are generally blended with 
the cheaper grades of California wines, or 
with cider which has been seasoned by time. 

Red wines are largely adulterated with 
Cherry Juice, and coloring matter, and it is 
safe to say that it is good policy to avoid 
foreign wines as offered in the market, and 
adopt the domestic products, especially those 
from California, and both dealer and consumer 



ESSENCES, EXTKACTS, ETC. 51 

will have the satisfaction of obtaining at least 
a genuine article. 

But, as imported wines are offered and sold 
in con siderable quantities in the Trade, it w ould 
be as well to show how these wines are 
usually prepared, blended and adulterated. 

Before entering on this, however, the 
various preparations used for these purposes 
will first be described for future reference. 


ESSENCES, EXTRACTS, ETC., FOR 
WINES AND CORDIALS. 

ESSENCE OF LOGWOOD. 

Take Logwood, ground, 10 pounds. 
Proof Spirits, 10 gallons. 

Let the mixture digest for 20 days, and 
when settled, decant the clear liquor, or 
strain it. 



52 


ESSENCES, EXTRACTS, ETC. 


EXTRACT OF KINO. 

Take Gum Kino, 8 ounces. 

Alcohol, 1 gallon. 

When the Gum is dissolved, add 
Muriatic Acid, \ ounce. 

ESSENCE OF MALVEY FLOWER. 

Take Malvey Flower, 10 pounds. 
Alcohol, 5 gallons. 

Steep for 20 days, then filter. 

EXTRACT OF GINGER. 

Take African Ginger, bruised, 20 pounds. 
Proof Spirits, 12 gallons. 

Steep for 20 days, then, to 10 gallons of 
the above 

add, Water, 10 gallons. 

Muriatic Acid, 5 ounces. 

Decant the Liquor and add 

Carbonate of Soda, 5 ounces, 

to neutralize the Acid, and filter. 


ESSENCES, EXTRACTS, ETC. 


ESSENCE OF STRAWBERRY. 

Take Orris Root, 4 pounds. 
Spirits, 1 gallon. 

Butyric Ether, 4 ounces. 
Steep four days, and filter. 

RED COLORING. 

Take Cudbear, 16 ounces. 
Spirits, 1 gallon. 
Steep for 24 hours, and filter. 

YELLOW COLORING. 

Take Curcuma Root, 16 ounces. 
Spirits, 1 gallon. 

Steep for 24 hours, and filter. 

ESSENCE OF ROSE. 

Take Oil of Rose Geranium, 1 ounce. 
Attar of Roses, 30 drops. 

Alcohol, 16 ounces 


54 


ESSENCES, EXTRACTS, ETC. 

The Oils are first cut with sufficient 95% 
Alcohol, 


ESSENCE OF CHOCOLATE. 

Take Cocoa Beans, roasted and 

ground, 32 ounces. 

Vanilla Bean, 1 do. 

Tonka Bean, \ do. 

Alcohol, 2 gallon. 

Macerate for four days and filter. 

ESSENCE OF CURAgOA, 

Take Oil of Orange, sweet, 8 ounces. 

Oil of Lemon, 4 do. 

Oil of Bose, 1 drachm, 

Alcohol, 1 gallon. 

The Oils are first cut with sufficient 90% 
Alcohol. 


ESSENCE OF BENEDICTINE. 

Take Oil of Orange, 8 ounces. 
Oil of Angelica, 2 do. 


55 


ESSENCE”, EXTRACTS, ETC. 

Chloroform, 16 ounces. 

Alcohol, 1 gallon. 

The Oils to be first cut with sufficient 95% 
Alcohol. 

ESSENCE OF KUMMEL. 

Take Oil of Carraway Seed, 16 ounces. 

Oil of Anise, 2 do. 

Oil of Dill, 2 do. 

Alcohol, 1 gallon. 

The Oils first cut with sufficient 95% 
Alcohol. 

ESSENCE OF LEMON. 

Take Oil of Lemon, 4 ounces. 

Cut with sufficient 95% Alcohol to dis¬ 
solve it. 

Add Alcohol, 1 gallon. 

ESSENCE OF CELERY. 

Take Celery Loot, 

Celery Seed, 

Vanilla Bean, 


16 ounces. 
16 do. 

2 do. 


5fi essences, extracts, etc. 

Bruise thoroughly, and macerate for ten 
days in 

Alcohol, 1 gallon. 

ESSENCE OF ANISETTE. 

Take Oil of Anise, 8 ounces. 

Oil of Carraway, 2 do. 

Oil of Cardamon, \ do. 

Alcohol, 1 gallon. 

The Oils cut with sufficient 95% Alcohol. 

ESSENCE OF JAMAICA GINGER. 

Take Jamaica Ginger, crushed, 5 pounds. 
Alcohol, 1 gallon. 

Macerate for five days, and filter. 

This will cost $3.50 per gallon. 

ESSENCE OF PEPPERMINT. 

Take Oil of Peppermint, 8 ounces. 

Oil of Spearmint, 1 do. 

Alcohol, 1 gallon. 

Filter through Magnesia. 


COMPOUNDING WINES. 


57 


ESSENCE OF GERMAN BITTERS. 


Take Oil of Calamus, 

4 ounces. 

Oil of Orange, 

4 do. 

Oil of Wormwood, 

1 do. 

Oil of Anise, 

2 do. 

Oil of Cloves, 

1 do. 

Oil of Cinnamon, 

1 do. 

All cuUwith sufficient 95% Alcohol. 

Alcohol, 

2 gallon. 

Note.— In all instances where cut oils have 


been added to alcohol, in case of cloudiness 
or milky appearance, the product should be 
filtered through magnesia. 


COMPOUNDING WINES. 

The Port, Sherry and Claret Wines, as 
usually offered for sale, are compounded in 
the manner explained below. 



58 


COMPOUNDING WlNESl. 


The mixtures given are those which repre¬ 
sent a good quality of the wine, but there is 
a great deal in the market that is of an in¬ 
ferior grade. 


PORT WINE. 


Spanish Port, 

Cherry Juice, 

Syrup, 

Water, 

Boracic Acid, 
Essence of Logwood, 


20 gallons. 
10* do. 

3 do. 

7 do. 

2 ounces. 

8 do. 


SHERRY WINE. 

Spanish Sherry, 20 gallons. 

California Hock, 20 do. 


CLARET WINE. 

California Hock, 40 gallons. 

Extract of Kino, 8 ounces. 

Essence of Malvey Flower, 8 do. 


COKDIALS. 


59 


CORDIALS. 

There are various methods of preparing 
Cordials, some of which are of a very inferior 
grade ; the opportunity for cheapening these 
products being increased by the high flavor; 
peculiar to each kind of Cordial, being gen¬ 
erally sufficient to disguise Hot only nature 
of the ingredients but also the spirits which 
are used in compounding them. The follow¬ 
ing will yield excellent results, equal to first 
class goods: 

GINGEE BKANDY. 

Spirits, 20 gallons. 

Syrup, 5 do. 

Water, 10 do. 

Extract of Ginger, 10 do. 

Tartaric Acid, 4 ounces. 

Coloring, 4 do. 

This will cost about 75 cents per gallon. 


60 


CORDIALS. 


BLACKBERRY BRANDY NO 1 


Spirits, 8 gallons. 


Cherry Juice, 10 do. 

Prune Juice, 2 do. 

Syrup, ‘ 6 do. 

Water, 24 do. 


Oil of Cinnamon, 2 drachms. 

Oil of Cloves, 1 do. 

Tartaric Acid, 4 ounces. 

The Oils must first be cut in sufficient 95% 
Alcohol to dissolve them. 

The cost will be about 43 cents per gallon. 


BLACKBERRY BRANDY NO. 2. 


Spirits, 


10 gallons. 


Cherry Juice, 
Prune Juice, 
Port Wine, 


15 do. 
2 do. 
2 do. 
6 do. 
15 do. 


Syrup, 

Water, 


CORDIALS. 


61 


Oil of Cinnamon, 2 drachms. 

Oil of Cloves, 1 do. 

Tartaric Acid, 4 ounces. 

The Oils must first be cut in sufficient 95% 
Alcohol to dissolve them. 

This mixture is a superior article, costing 
75 cents per gallon. 


BLACKBERRY BRANDY NO. 3. 


Blackberry Juice, 25 gallons. 

Spirits, 15 do. 

Syrup, 6 do. 

Tartaric Acid, 8 ounces. 

Oil of Cinnamon, 2 drachms. 

Oil of Cloves, 1 do. 

The Oils are cut with sufficient 95%'Alcohol 
to dissolve them. 

This is the best Blackberry Brandy ; and 
costs $1.25 per gallon. 


62 


CORDIALS. 


CHERRY BRANDY. 


Cherry Juice, 25 gallons. 

Spirits, 15 do. 

Syrup, 6 do. 

Tartaric Acid, 8 ounces. 

Oil of Bitter Almonds, 2 drachms. 

The Oil is cut with sufficient 95% Alcohol 
to dissolve them. 

This is a much better article them is usually 
sold, and will bear cheapening by the addition 
of water. It costs 90 cents per gallon. 


STRAWBERRY CORDIAL. 

Spirits, 25 gallons. 

Syrup, 10 do. 

Water, 10 do. 

Tartaric Acid, 8 ounces. 

Essence of Strawberry, 16 do. 

Red Coloring, 8 do. 

This will cost about 80 cents per gallon. 


OORDIALS. 


63 


RASPBERRY SYRUP. 

Easpberry .Juice, 10 gallons. 

Syrup, 20 do. 

Cherry Juice, 10 do. 

Boracic Acid, 4 ounces. 

This Syrup will cost 80 cents per gallon. 

LEMON CORDIAL. 

Spirits, 25 gallons. 

Syrup, 6 do. 

Water, 14 do. 

Citric Acid, 8 ounces. 

Essence of Lemon, 8 do. 

Yellow Coloring, 8 do. 


LAVENDER CORDIAL. 

Spirits, 25 gallons. 

Syrup, 6 do. 

Water, 14 do. 

Oil of Lavender Flowers, 2 drachms. 
Cut with sufficient 95% Alcohol. 
Coloring, 1 ounce. 

This should cost 60 cents per gallon. 


64 


CORDIALS. 


BOSE CORDIAL. 

Spirits, 25 gallons. 

Syrup, 6 do. 

Water, 14 do. 

Essence of Rose, 8 ounces. 

This will cost 70 cents per gallon. 

CHOCOLATE CORDIAL. 

Spirits, 25 gallons. 

Syrup, 6 do. 

Water, 14 do. 

Essence of Chocolate, 32 ounces. 

Coloring, 2 do. 

This will cost 75 cents per gallon. 

CURAgOA. 

Proof Spirits, 15 gallons. 

Cherry Juice, 15 do. 

Syrup, 10 do. 

Essence of Curagoa, 12 ounces. 

This is a fine article, costing $1.90 
gallon. 


CORDIALS. 


65 


MARASCHINO. 

Spirits, 30 gallons. 

Syrup, 10 do. 

Peach Brandy, 5 do. 

Oil of Bitter Almonds, \ ounce. 

Cut in sufficient 95% Alcohol. 
This will cost $1.25 per gallon. 

BENEDICTINE CORDIAL. 

Proof Spirits, 40 gallons. 

Syrup, 10 do. 

Essence of Benedictine, 8 ounces. 
Coloring, 4 do. 

This costs $1.60 per gallon. 

OLD TOM GIN. 

Domestic Gin, 40 gallons. 
Syrup, 2 do. 

Oil of Angelica, 1 drachm. 

Cut in sufficient 95% Alcohol. 
This will cost $1.18 per gallon. 


66 


COBDIALS. 


BEBLINEB KUMMEL. 

Spirits, 40 gallons. 

Syrup, 5 do. 

Essence of Kummel, 16 ounces. 

This gives a fine article costing $1.05 per 
gallon. 

ANISETTE COBDIAL. 

Spirits, 30 gallons. 

Syrup, 10 do. 

Essence of Anisette, 8 ounces. 

A very good cordial, costing 80 cents per 
gallon. 

BOCK AND BYE. 

Rye Whiskey, 30 gallons. 

Syrup, 10 do. 

This will cost $1.50 per gallon. 

BOCK, BYE AND CELEBY. 

Rock and Rye, 40 gallons. 

Essence of Celery, 16 ounces. 


CORDIALS. 


67 


RUM PUNCH. 

Proof Spirits, 20 gallons. 

Syrup, 10 do. 

New England Rum, 10 do. 

Tartaric Acid, 8 ounces. 

Essence of Lemon, 8 do. 

Coloring, 12 do. 

This makes a fine Punch for mixing ; it 
costs $1.85 per gallon. 

GERMAN BITTERS. 


Spirits, 25 gallons. 

Syrup, 3 do. 

Water, 7 do. 

Essence of German Bitters, 8 ounces. 
Coloring, 4 do. 

This is a fine, aromatic article, costing only 
75 cents per gallon. 


68 


COEDIALS. 


COCKTAIL BITTERS. 


Spirits, 

30 

gallons. 

Bitter Orange Peel, 

8 

pounds. 

Cinnamon Bark, 

8 

do. 

Cudbear, 

4 

do. 

Canalles, 

1 

do. 

Quassia Chips, 

2 

do. 

Gentian Root, 

1 

2 

do. 

Grains of Paradise, 

1 

2 

do. 

Cloves (whole), 

1 

4 

do. 

Colocynthin, 

1 

A 

do. 


Bruise and macerate for 10 days. 
It will cost about $1.50 per gallon,, 


Dick & Fitzgerald. 

PUBLISHERS, NEW YORK. 

POST OFFICE BOX 2975. 


***The Publishers, upon receipt of the Price, will send, any of the 
following books by mail, POSTAGE PAID, to any part of the 
United. States. In ordering books, the full name, post office. 
County and State should be plainly written. 


Dick’s Games of Patience ; or, Solitaire with Cards. New edition with 

twenty new Games and seventeen new illustrations added. Now containing Sixty- 
three Games. Illustrated with Fifty explanatory full-page Tableaux. This treatise 
on Solitaire, a pastime which is steadily gaining in popularity, embraces a number of 
new and original Games, and all the Games of Patience at present in favor with the 
most experienced players. Each game is carefully and lucidly described, with the 
distinctive rules to be observed and hints as to the best means of success in play. 
The Tableaux furnish efficient aid in rendering the disposition of the cards necessary 
to each game plain and easily comprehensible. The difficulty usually attending 
descriptions of intricate games is reduced, as far as possible, by precision in method 
and terseness of expression in the text, and the illustrations serve to dispel any possi¬ 
ble ambiguity that might bo unavoidable without their aid. The work is attractive 
in style and elegant in execution, and will prove an interesting companion for many 


a solitary hour. Quarto. Illustrated. Paper cover.75ct3. 

Cloth..$1.00 


The Debater, Chairman’s Assistant, and Rules of Order. A manual 

for Instruction and Reference in all matters pertaining to the management of Public 
Meetings according to Parliamentary usages. It comprises : 


How to Form and Conduct all kinds of Asso- 
ciations and Clubs ; 

IIow to Organize and Arrange Public Meet¬ 
ings , Celebrations, Dinners, Picnics and 
Conventions ; 

Forms for Constitutions of Lyceums or Insti¬ 
tutes, Literary and other Societies; 

The Powers and Duties of Officer s . with Forms 
for Treasurers’, Secretaries’, and other Offi¬ 
cial Reports ,* 

The Formation and Duties of Committees ; 


Rules of Ord r r and Order of Business, with 
Mode of Procedure in all cases: 

How to Brcjt Resolutions and other Written 
Business; 

A model Delate, introducing the greatest pos¬ 
sible variety of points of order, with correct 
decisions by the Chairman ; 

The Rules of Order, in Tabu ar Form, for in¬ 
stant reference in all cases of Doubt that 
may arise, enabling a Chairman to decide 
on all points at a glance. 


The Work is divided into different Sections, for the purpose of Consecutive Instruction 
as well as Ready Reference, and includes all Decisions and Rulings up to the present 

day. Paper covers...30 Cts. 

Round in board, cloth back.50 CtS« 









Popular Books sent Free of Postage at the Prices annexed. 


Dick’s Quadrille Call-Book and Bail-Room Prompter. Containing 

clear directions liow to call out the figures of every dance,with the quantity of musio 
necessary for each figure, and simple explanations of all the figures which occur 
in Plain and Fancy Quadrilles. This hook gives plain and comprehensive instruo 
tions how to dance all the new and popular dances, fully describing 


The Opening March or Polonaise , 
Various Plain and Fancy Quadrilles, 
Waltz and Glide Quadrilles , 

P ain Lancers and Caledonians , 

Glide Lancer and Caledonians , 
Saratoga Lancers, 

The Parisian Varieties, 

The Prince Imperial Set , 

S >eial an L Basket Quadrilles , 
Nine-Pin and Star Quadrilles , 

Gavotte and Minuet Quadrilles , 


March and Cheat Quadril es, 

Favorite Jigs and Contra -Dances, 
P(dka and Polka Rrd< wa, 

Red nva and Redoiva Wa ltz, 

Polka Mazourka and Old Style Waltz s 
Modern Plain Waltz and Glide i 
B tslon Dip and Hop Waltz 
Five-Step Waltz and Schottische, 
Varsovienne and Zuhna L'Ur tfitale, 
Galop and Deux Temps , 

Esmeralda , Stcili*nne, Danish Dance. 


AND OVER ONE HUNDRED FIGURES FOR THE “ GERMAN.” 


To which is added a Sensible Guide to Etiquette and Proper Deportment in the Ball 
and Assembly Room, besides seventy pages of dance music for the jiiano. 

Paper covers .-..50 ots* 

Bound in boards....75 CtS. 

The American Hoyle; or, Gentleman’s Hand-Book of Gaines. Con- 

taining all the games played in the United States, with rules, descriptions and techni¬ 
calities, adapted to the American methods of playing. By Trumps. Thirteenth 
edition; illustrated with numerous diagrams and engravings. This work is designed 
and acknowledged as an authority on all games as played in America and an arbiter 
on all disputed points In each of the previous editions, the work was subjected to 
careful revision and correction; but this, the Thirteenth Edition, is Entirely New, 
and re written from the latest reliable sources. It includes an exhaustive treatise on 
Whist, with the latest essays on the modern game by Clay, Pole, Drayson, &c., &c. 
Also a lucid description of all the games now in vogue in America, with the laws that 
govern them, revised and corrected to conform to present usages, and embraces an 
elaborate and practical analysis of the Doctrine of Chances. 

12mo, cloth, 536 pages.$2»00 

The Amateur Printer; or, Type-Setting at Home. A thorough and com- 

plete instructor for the amateur in all the details of the Printers' Art, giving practical 
information in regard to type ink, paper and all the implements requisite, with 
illustrated directions for using them in a proper manner. It teaches how to set type 
in the stick, trausler the matter to the galley and make it up in forms; also how to 
take proofs and correct them, showing all the signs used by practical proof-readers in 
correcting proofs; it illustrates the plan of the type-case, showing the relative posi¬ 
tions of the compartments alloted to the type of each letter, etc., and the correct 
manner of replacing or distributing typo in the case. The practical instructions 
given in this work are complete and so plainly described that any amateur can become 
a good printeT by studying and applying the information it contains. 

Paper covers.25 CtS. 

The Modern Pocket Hoyle. By “Teumps.” Containing all the games 

of skill and chance, as played in ^ this country at the present time, being 
an “authority on all disputed points.” This valuable manual is all original, or 
thoroughly revised from the best and latest authorities, and includes the laws and 
complete directions for playing one hundred and eleven different games. 388 pages, 


paper covers.50 ctS. 

Bound in boards, with cloth back.75 ctS. 

Bound in cloth, silt side and back.*. .$1.25- 


The Bartender’s Guide; or How to Mix all Kinds of Fancy Drinks. 

Containing clear and reliable directions for mixing all the beverages used in the 
United States. Embracing Punches, Juleps, Cobblers, Cocktails, etc., etc., in endless 


Variety. By Jerry Thomas. Illuminated Paper Covei’S.50 CtS. 

Bound in full cloth... .75 


Spayth’s Draughts or Checkers for Beginners. This treatise was 

writ ten by Henry Spayth, the celebrated player, and is by far the most complete and 
instructive elementary work on Draughts ever published. Cloth, gilt side_ 75 ctS. 














Popular Books sent Free of Postage at the Prices annexed. 


Dick’s Encyclopedia of Practical Receipts and Processes. Contain. 

ing 6,422 practical receipts, written in a plain and popular manner, and illustrated with 
explanat. ry wood-cuts. Being a comprehensive Book of Reference for the Merchant, 
Manufacti.-er, Artisan, Amateur and Housekeeper, embracing valuable information in 
the Arts, Professions, Trades, Manufactures, including Medicine, Pharmacy and Do¬ 
mestic Economy. The scope of this work is entirely different from any other book of 
the kin 1. ilesi.fes being a complete and almost indispensable book of reference for the 
thousand and on 3 receipts and articles needed in every household, farm, garden, etc., 
it includis clear and easily understood directions for the application of many of the 
Arts usually acquired only by long experience, and so divested of technicalities, or the 
technical terms irsed so fully explained, as to bring the entire subject within the compre¬ 
hension of any person of ordinary intelligence. It would be difficult to find any one of 
the 6.422 paragraphs in this work (many of which contain several receipts) that is not 
worth at least the price of the book to the person desiring to apply it. A great number 
of them are original contributions prepared expressly for the Encyclopedia, or are to 
be found only in rare and costly works. The Scientific American says : “It is worthy 
of a place in the library of any home, workshop, factory or laboratory.” 


607 pages, royal octavo, cloth.$5.0(1 

Sheep. 6.00 


What Shall We Do To-Night? or Social Amusements for Evening 

Parties. This elegant book affords an almost inexhaustible fund of amusement for 
Evening Parties, Social Gatherings, and all Festival Occasions, ingeniously grouped 
together so as to furnish complete and ever-varying entertainment for Twenty-six 
evenings. It embraces all the 

Best Round and Forfeit Games rendered 
perfectly plain by original examples; a 
great variety of Ingenious Puzzles, En¬ 
tertaining Tricks and Innocent Sells; 
new and original Musical and Poetical 
Pastimes, Startling Illusions and Mirth- 
Provoking Exhibitions , including com¬ 
plete directions and text for performing 

written expressly for this work. It is embellished with over one hundred descriptive 
and explanatory engravings, and contains 366 pages, 12mo, extra cloth... $2.00 


Charades, Tableaux, Parlor Pantomimes, 
the world - renowned Punch and Judy ; 
Gcdlanty Shows, Shadow - Pantomime,; 
Dramatic Dialogues and Parlor Theatri¬ 
cals, with a selection of Original Plays, 
etc., with, full directions for rendering 
them effective, 


Barber’s American Book of Ready-Made Speeches. Containing 159 


original examples of Humorous and 
occasion where a speech may be called 
Including: 

Presentation Speeches, 

Convivial Speeches, 

Festival Speeches, 

Addresses of Congratulation, 
Addresses of Welcome, 

Addresses of Compliment, 

Political Speeches, 


Serious Speeches, suitable for every possible 
for, together with appropriate replies to each. 

I 

Dinner and. Supper Speeches for Clubs, 
Off-Hand Speeches on a variety of Subjects, 
111iscellaneous Speeches, 

Toasts and Sentiments for Public and 
Private Entertainments, 

Preambles and Resolutions of Congratula¬ 
tion, Compliment and Condolence. 


With this book any person may prepare himself to make a neat little speech or reply to 
one w'hen called upon to do so. They are all short, appropriate, and witty, and even 


ready speakers may profit by them. Paper. 50 cts. 

Bound in boards, cloth back. . . 75 cts. 


Dick’s Original Album Verses 

Verses. 

For Autograph Albums; 

To Accompany Bouquets ; 
lor Birthday Anniversaries; 

For Wooden, 'Tin, Crystal, Silver an 
Golden Weddings; 


and Acrostics. Containing Original 

* For Album, Dedications ; 

To Accompany Philopena Forfeits ; 

For Congratulations; 
l For Valentines in General, and all 
Trades and Professions. 


It contains also Two Hundred and Eighteen Original Acrostic Verses, the initial letters 
of each verse forming a different Lady’s Christian name, the meaning and derivation 
of the name being appended to each. The primary object of this book is to furnish 
entirely fresh and unhackneyed matter for all who maybe called upon to fill and adorn 
a page in a Lady’s Album ; but it contains also new and appropriate verses to suit 
Birthday, Wedding and all other Anniversaries and Occasions to which verses of Com- 

plimenCor Congratulation are applicable. Paper covers. 50 Cts. 

Bound in full cloth.75 6tJ. 














Popular Books sent Free of Postage at the Prices annexed. 


READINGS AND RECITATIONS. 


Kavanaugh’s Exhibition Reciter. For very Little Children. A collection 

of entirely Original Recitations, Dialogues and short Speeches, adapted for very little 
boys and girls, including also a variety of pieces, humorous, serious and dramatic, 
suitable for children from Three to Ten years old, for public and private School Exhi¬ 
bitions and other Juvenile Entertainments. 

It also includes a May-Day Festival xor very little children, and a number of beauti¬ 
ful Speaking Tableaux. By the author of “ Kavanaugh’s Juvenile Speaker.” Bound 


in illuminated paper covers. ‘30 cts. 

Bound in illuminated board covers . 50 Cts. 


Kavanaugh’s Juvenile Speaker. For very Little Boys and Girls. Con¬ 
taining short and easily-learned Speeches and Dialogues, expressly adapted for School 
Celebrations, May-Day Festivals and other Children’s Entertainments, embracing one 
hundred and twenty-three effective pieces. By Mrs. RusseU kavanaugh. Illuminated 


paper cover. . 30 Cts. 

Bound in boards, cloth back . 50 Cts. 


Dick’s Series of Recitations and Readings, Nos. 1 to 16. Comprising 

a carefully compiled selection of Humorous, Pathetic, Eloquent, Patriotic and Senti¬ 
mental Pieces in Poetry and Prose, exclusively designed for Recitation or Reading. 
Edited by Win. B. Dick. Each number of the Series contains about 180 pages. Illumi¬ 


nated paper cover, each. 30 Cts. 

Bound in boards, cloth back. 50 Cts. 


Beecher’s Recitations and Readings. Humorous, Serious, Dramatic, 

including Prose and Poetical Selections in Dutch, Yankee, Irish, Negro and other Dia¬ 
lects. 180 pages, paper covers... 30 cts. 

Bound in ooards, cloth back. . 50 cts. 

Howard’s Recitations. Comic, Serious and Pathetic. Being a collection 

of fresh Recitations in Prose and Poetry, suitable for Exhibitions and Evening Parties, 

180 pages, paper covers... 30 Cts. 

Bound in boards, cloth back. .50 cts. 

Spencer’s Book of Comic Speeches and Humorous Recitations. A 

collection of Comic Speeches, Humorous Prose and Poetical Recitations, Laughable 

Dramatic Scenes and Eccentric Dialect Stories. 192 pages, paper covers. 30 cts- 

Bound in boards, cloth back..... 50 Cts. 

Wilson’s Bock of Recitations and Dialogues. Containing a choice 

selection of Poetical and Prose Recitations.- Designed as an Assistant to Teachers and 

Students in preparing Exhibitions. 188 pages, paper covers. 30 cts. 

Bound in boards, with cloth back. 50 Cts. 

Barton’s Comic Recitations and Humorous Dialogues. A variety of 

Comic Recitations, in Prose and Poetry, Eccentric Orations and Laughable Interludes. 

180 pages, paper covers. 30 Cts. 

Bound in hoards, with cloth back. 50 C«S. 

Brudder Bones’ Book of Stump Speeches and Burlesque Orations, 

Also containing Humorous Lectures, Ethiopian Dialogues, Plantation Scenes, Negro 
Farces and Burlesques, Laughable Interludes and Comic Recitations. 138 pages. 

Paper covers. ..30 ct3. 

Bound in boards, illuminated. 50 Cts. 

Burbank’s Recitations and Readings. A collection of Humorous, Dra¬ 
matic and Dialect Selections, edited and arranged for Public Reading or Recitation, by 
Alfred P. Burbank; and containing many choice selections never before in jirint, as 
well as some old favorites. 16mo, paper cover. 25 Cts, 

Martine’s Droll Dialogues and Laughable Recitations. A collection of 

Humorous Dialogues, Comic Recitations, Brilliant Burlesques and Spirited Stump 

Speeches. 188 pages, paper covers. 30 Cts. 

Bound in boards, with cloth back. 50 cts. 


WE WILL SEND A CATALOGUE, containing a complete list of all the 
pieces in each of the above books, to any persons who will send us their address. 







































t 














* 

» 







































































































































































































































LIBRARY OF CONGRESS 


■iiiiy 


0 033 266 793.2 









